Norfolk Chef Shares Winning Recipe from 10th Annual Samoa Soiree

By Grace Silipigni

Over 300 Girl Scout supporters gathered at the Sheraton Norfolk Waterside Hotel on March 17 to celebrate the 10th Annual Samoa Soiree hosted by the Girl Scouts of Colonial Coast. The culinary celebration featuring 11 local chefs and eight celebrity judges funds opportunities for young girls to participate in programs that encourage innovation, risk taking and leadership.

Chefs were challenged to prepare sweet and savory dishes using the beloved Girl Scouts Cookie as a primary ingredient. From frozen yogurt and the classic brownie to seafood starters and a Thai veggie bite, chefs skillfully incorporated the unique flavors of Thin Mints, Savannah Smiles, Do-si-dos, Samoas and more into their handcrafted cuisines.

After sampling over a dozen dessert- and appetizer-style creations, the judges awarded five restaurants with the following titles: Best Dessert, Handsome Biscuit; Best Savory, Mixxer’s Kitchen; Best Presentation, Cyprus Grille; Most Creative Use of a Girl Scout Cookie, Spirit Cruises; Best in Show, Sysco of Hampton Roads. Each restaurant was awarded with a beautiful, hand-painted mermaid trophy.

Samoa Soiree guests were also invited to submit their nomination for the People’s Choice Awards for Best Dessert and Best Savory dishes. The Dirty Buffalo’s Mini Samoa Pudding Cake and Cyprus Grille’s Sous Vide Veal were recognized accordingly. To make your own Mini Samoa Pudding Cake at home, see the chef’s recipe below.

Mini Samoa Pudding Cake

Recipe adapted from The Dirty Buffalo

Yields 10 cakes

Ingredients:

Pudding Cake

3 large egg yolks

7 Tbl. egg whites

1 cup & 2 Tbl. buttermilk

1 cup & 2 Tbl. sugar (plus more for dusting)

1/3 cup flour

4 Samoa Cookies, ground

2 tsp. unsalted butter, room temperature

Chocolate Sauce

1/4 cup heavy cream

2 Tbl. light corn syrup

1/4 cup semi-sweet chocolate chips

1/4 tsp. vanilla extract

1/3 cup shredded coconut

Caramel Sauce

2/3 cups sugar

1/4 cup water

2 Tbl. light corn syrup

1/3 cup heavy cream

1/3 tsp. vanilla extract

1/8 tsp. salt

Directions:

Pudding Cake

Preheat oven to 325 degrees Fahrenheit.

Butter 10, 3 oz. ramekins and lightly dust with sugar.

In a mixer, beat together egg yolks and buttermilk until well combined.